ings.
Serve with warmed Autumn Pumpkin Sauce for dipping.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ittle curry powder to this recipe for an extra kick of
Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken ...
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Mix first 3 ingredients in a medium bowl.
Add the rest of the ingredients and mix until mostly smooth.
Heat a skillet over medium heat and add a tablespoon of oil to the pan.
Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
YUM.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking ...
It's a pretty easy recipe to adapt to your needs
In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
Add the rest of the ingredients EXCEPT the milk.
Boil for 25 minutes.
Puree soup with blender, return to heat and add milk.
DO NOT BOIL!
Just heat through.
Recipe may be doubled.
use the Elevated Challah recipe, I divide it into 16
wo large serving spoonfuls of Autumn Leaves on each warmed plate
essert a lot in the autumn when I always have lots
TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8\" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
...
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
Melt butter over medium heat in a heavy bottomed Dutch oven. Add onions; saute, stirring constantly, until onions are transparent.
Add chicken stock, reserved squash and apples and bring to a boil.
Cook until squash and apples are soft.
Cool mixture slightly.
Puree in a blender no more than 3/4 full.
Add whipping cream and sherry and season to taste with salt and cayenne pepper.
Heat through.
Pass sherry at table, if desired. Serves 12 as a first course.
ay adorn the plate with autumn leaves as desired.
This